Kaddo bourani

Show ingredients


Kaddo bourani

Main Serves 6 2h 40 min
This is the signature dish of Helmand Restaurant in Boston, costs $7.95 and it's attracted a fair bit of acclaim. It's been described as Afghan sweet and sour.


for the pumpkin

  • 2 small butternut squash or similar, about 2.5kg in total
  • 6 tbsp veg oil
  • 3 tbsp sugar

for the yoghurt sauce

  • 500ml yoghurt
  • 2 garlic cloves, minced
  • 1 tbsp fresh mint
  • ½ tsp salt

for the meat sauce

  • 1 large onion, finely diced
  • 2 tbsp veg oil
  • 500g beef mince
  • 1 tin chopped tomatoes
  • 2 large garlic cloves, finely chopped
  • 1 heaped tsp ground coriander
  • 1 tsp salt
  • ¼ tsp freshly ground pepper
  • 1 tsp ground turmeric
  • 2 tbsp tomato paste


Prep time: 10 min
Cooking time: 2h 30 min


  • Step 1

    Preheat oven to 150°C/Gas Mark 2.

For the squash

  • Step 1

    peel, deseed and chop it into large chunks. Put in a bowl and toss in the oil and sugar until evenly coated. Place the pieces in a single layer on a large baking tray, cover with foil and bake for 2½ hours. Give it a good shake a couple of times during cooking. The sugar will get absorbed into the squash which should turn a caramelised dark orange.
  • Step 2


make the yoghurt sauce

  • Step 1

    . Mix all the ingredients together in a bowl.

To make the meat sauce

  • Step 1

    , sauté the onion in the oil in a heavy pan. Add the meat and cook over a medium-high heat, stirring, until it is broken up into small pieces and evenly browned. Add all the other ingredients and cook, stirring, for another 5 minutes or so. Lower the heat and let simmer, covered, for about 20 minutes.